If you’re searching for the ultimate comfort food that feels like a warm hug in a bowl, this Creamy White Chicken and Rice Soup Recipe is exactly what you need. Packed with tender shredded chicken, velvety cream, and fragrant herbs, it’s an incredibly satisfying dish that brings together simple ingredients in the most delicious way. Whether you’re cozying up on a chilly evening or want an easy but impressive meal, this soup checks all the boxes for nourishment and flavor, making it an instant favorite.
Ingredients You’ll Need
These ingredients might be straightforward, but each plays an essential role from flavor to texture and color, creating a balanced and inviting soup.
- Extra virgin olive oil: The base for sautéing vegetables adds a fruity richness to start the flavor journey.
- Easy shredded chicken: Tender protein that infuses the soup with heartiness and satisfying bites.
- Red onion, chopped: Offers a subtle sweetness that deepens as it cooks.
- Garlic cloves, minced: Adds an aromatic kick that livens up every spoonful.
- Organic celery stalks, chopped: Brings a fresh crunch and subtle earthiness to the mix.
- Medium carrots, peeled and chopped: Adds natural sweetness and vibrant color.
- Fresh thyme sprigs: Herbaceous flavor that complements the chicken beautifully.
- Bay leaf: Lends a gentle, savory depth as it simmers away.
- Chicken or vegetable stock: The flavorful liquid foundation for the soup’s comforting broth.
- Heavy cream: For that luxurious, velvety texture that makes the soup so creamy and indulgent.
- White cooking apple vinegar: A subtle acidity to brighten and balance the richness.
- Sea salt: Enhances and magnifies every flavor in the pot.
- On Everything All-Purpose Blend: Adds a savory complexity with herbs and seasoning.
- Smoked paprika: Introduces a delicate smokiness that warms the palate.
- Cooked Basmati rice: The comforting grain that soaks up the flavors and adds heartiness.
- Freshly grated parmesan: Sharp, nutty cheese that enriches and thickens the soup slightly.
- Shredded mozzarella cheese: Melts into creamy pockets for extra gooey delight.
How to Make Creamy White Chicken and Rice Soup Recipe
Step 1: Sauté Your Aromatics
Begin by heating the extra virgin olive oil in a large pot over medium heat. Toss in your chopped red onion and cook it until it turns translucent and starts to soften. This is the moment when the onion releases its natural sweetness, setting a flavorful foundation. Next, add the minced garlic, chopped celery, and carrots. Cook everything together until the veggies are tender and fragrant, which brings a fresh, vibrant base for the soup.
Step 2: Infuse with Herbs and Simmer
To elevate your soup’s flavor, add the fresh thyme sprigs and bay leaf to the pot. These little bundles of flavor infuse the broth with layers of herbaceous warmth. Pour in your chicken or vegetable stock next and bring the whole mixture to a gentle simmer. This slow heat helps the flavors meld beautifully, creating a comforting, aromatic broth that will make your kitchen smell irresistible.
Step 3: Stir in Chicken and Cream
Once your broth is simmering nicely, it’s time to add the shredded chicken. This adds tender bites of protein into every spoonful. Slowly pour in the heavy cream while keeping the heat gentle on the simmer. The cream enriches the broth, transforming it into a silken, velvety base that gives this soup its iconic creaminess. Keep stirring gently to combine everything evenly without boiling.
Step 4: Add Rice and Season to Perfection
Now for the satisfying heartiness—the cooked Basmati rice goes right into the pot. Sprinkle in the sea salt, your On Everything All-Purpose Blend, and smoked paprika. These seasonings bring layers of savory goodness and a subtle smoky nuance that elevates the soup from simple to spectacular. Mix everything well and let it heat through so the rice absorbs the flavors, creating that perfect bowl of deliciousness.
How to Serve Creamy White Chicken and Rice Soup Recipe
Garnishes
Garnishing your soup adds a final flair that’s both delicious and inviting. Consider freshly cracked black pepper, a sprinkle of extra parmesan, or even some chopped fresh parsley to brighten each bowl. A drizzle of good olive oil or a few crispy croutons can also add great texture contrast and visual appeal.
Side Dishes
This soup pairs wonderfully with a variety of sides. Crisp green salads or roasted vegetable platters offer freshness. Warm, crusty bread or garlic knots are perfect for dunking and soaking up every creamy drop, making your meal feel even more satisfying and complete.
Creative Ways to Present
For a special touch, serve the soup in rustic bread bowls or charming ceramic mugs at a family gathering or dinner party. Adding a swirl of cream or a sprinkle of fresh herbs on top can make a stunning presentation that’s sure to impress guests while still feeling cozy and homey.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy White Chicken and Rice Soup Recipe keeps beautifully in the refrigerator. Store it in an airtight container for up to 3 days, making it a convenient and ready-to-eat meal. The flavors tend to deepen overnight, so leftovers often taste even better!
Freezing
This soup freezes well but keep in mind that the cream and cheese may slightly change texture after thawing. To avoid separation, cool the soup completely before transferring it to freezer-safe containers. It will keep for up to 2 months and can be thawed overnight in the fridge.
Reheating
When you’re ready to enjoy your leftovers, warm the soup gently on the stove over medium-low heat. Stir frequently to prevent sticking and restore its creamy texture. If the soup has thickened too much, add a splash of stock or cream to loosen it back up and bring it back to that fresh-made delight.
FAQs
Can I use leftover rotisserie chicken for this soup?
Absolutely! Leftover rotisserie chicken is perfect and makes the prep even easier. Just shred it finely and add it in Step 3 for a quick, tasty boost.
Is it possible to make this soup dairy-free?
Yes! Substitute the heavy cream with coconut milk or a plant-based cream alternative, and choose non-dairy parmesan to keep the soup creamy and flavorful without dairy.
What kind of rice works best in this soup?
Basmati rice is recommended because its long grains hold their shape and texture well, but you can also use jasmine or any cooked rice you have on hand. Just avoid freshly cooked rice, or it can get mushy during simmering.
Can I make this soup in a slow cooker?
You sure can! Start by sautéing the veggies on the stove, then add everything except the cream and cheese to the slow cooker. Cook on low for 4-5 hours, then stir in the dairy before serving.
How do I make the soup thicker or thinner?
For a thicker soup, add a bit more cooked rice or cheese. To thin it out, simply add more stock or a splash of cream until you reach your desired consistency.
Final Thoughts
There’s nothing quite like a cozy bowl of this Creamy White Chicken and Rice Soup Recipe to lift your spirits and satisfy your hunger. It’s simple enough for a weeknight but special enough to share with loved ones. Give it a try—you’ll find it quickly becoming a cherished go-to in your recipe collection!
Print
Creamy White Chicken and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 to 6.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy White Chicken and Rice Soup is a comforting and hearty meal perfect for cozy days. Featuring tender shredded chicken, aromatic vegetables, fresh herbs, and creamy notes of heavy cream and parmesan, it combines wholesome ingredients like basmati rice and a flavorful broth to create a satisfying dish. Easy to prepare on the stovetop, this soup balances savory seasoning with a touch of tangy apple cider vinegar for depth.
Ingredients
Main Ingredients
- 2 tablespoons Extra virgin olive oil
- 2 cups Easy Shredded Chicken
- 1/2 red onion, chopped
- 3 garlic cloves, minced
- 2 organic celery stalks, chopped
- 2 medium carrots, peeled and chopped
- 4 fresh thyme sprigs
- 1 bay leaf
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 3 tablespoons white cooking apple vinegar
- 1 teaspoon sea salt
- 2 teaspoons On Everything All-Purpose Blend
- 1 teaspoon smoked paprika
- 1 to 1 1/2 cups cooked Basmati rice
- 1 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Sauté Vegetables: In a large pot over medium heat, heat the olive oil. Add the chopped red onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic, chopped celery, and chopped carrots, cooking until the vegetables soften, approximately 5-6 minutes.
- Add Herbs and Simmer Broth: Add the fresh thyme sprigs and bay leaf to the pot. Pour in the chicken or vegetable stock, then bring the mixture to a gentle simmer over medium heat.
- Incorporate Chicken and Cream: Stir in the shredded chicken. Slowly pour in the heavy cream while maintaining the gentle simmer to prevent curdling. Mix well to combine all ingredients.
- Add Rice and Seasonings: Add the cooked basmati rice to the soup along with the sea salt, On Everything All-Purpose Blend seasoning, smoked paprika, and white cooking apple vinegar for a subtle tang. Stir thoroughly until the soup is heated through and the flavors meld.
- Finish with Cheese: Remove the thyme sprigs and bay leaf. Stir in the freshly grated parmesan and shredded mozzarella cheese until melted and creamy, giving the soup a rich finish.
Notes
- Use cooked shredded chicken for convenience or cook chicken breasts beforehand and shred them yourself.
- Basmati rice should be cooked ahead of time to avoid overcooking and mushiness in the soup.
- Adjust the amount of heavy cream for desired richness or substitute with half-and-half for a lighter version.
- On Everything All-Purpose Blend adds a savory seasoning element but can be replaced with your preferred spice mix.
- For a thicker soup, add more cheese or reduce the amount of stock slightly.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
